Bill Granger’s Creamy Pasta with Lemon and Peas, Veganised.

Jamie Oliver and Nigella Lawson are my god and goddess of the kitchen, that is no secret. But there is another chef I have admired since I was teenager, when I used to watch cooking shows on the BBC instead of doing my homework. Bill Granger is an Australian chef who has published countless numbers of books, each more colourful and chock-full of tantalising recipes than the previous one. He very often cooks with meat, so a lot of his recipes are hard to veganise for me, but I still enjoy the format of his books and above all, I love his style. His cooking is effortless, simple and deeply relaxing–watching him cook is like watching my favourite Disney film: years later, it still makes me smile.

This is my favourite recipe of his. I’ve made it for my family and friends before, and sometimes just for myself. Pasta can often be heavy on the digestive system, leaving you feeling bloated and sluggish. The lemon and fresh peas in this recipe give the pasta a fresh flavour and remind me of summer–and we could all do with a spot of sunshine in this deluge.

Serves two
140g tagliatelle (dry)
150g frozen peas, or fresh
2 tbsp olive oil
half a small glass of white wine (about 100ml)
125ml soya cream
zest of 1 lemon, juice of 1/2 lemon

1. Cook the pasta according to package instructions. Cook the peas until done in a couple of inches of water in a separate saucepan. 
2. In a medium-sized saucepan heat the oil. Add the white wine and cook for a few minutes, then add the soya cream and lemon zest and cook for a few minutes again. Throw in the peas, waiting a handful of minutes before taking off the heat to make sure everything is well combined. 
3. Mix the pasta into the lemon and cream sauce, adding the lemon juice as the very last ingredient. Add salt and pepper to taste. 

— Clem

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